1 stick butter, softened
1/2 cup sugar, granulated
1 cup flour
1 cup Almond Flour
1/2 teaspoon Cardamom powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Vanilla Extract
1 teabag of black tea, cut and emptied from the bag
Preheat oven to 350 degrees F.
Cream butter and sugar in a bowl until lite and fluffy, mix in the egg and vanilla extract.
In a separate bowl mix the flour, almond flour, cardamom, salt, baking powder and tea.
Add flour mixture to the sugar mixture in parts until well combined. Place tablespoons of batter onto a baking sheet
Bake for 10-12 minutes until lightly brown around the bottom edges.
I made a lot of cookies this holiday season but these were the ones I liked the best, I also built the recipe from scratch because I didn’t have almond extract and I wanted to use up my maple sugar. purposefully went halves on the sugars and the oils because I wanted the flavor blend. Added almond meal to boost the almond flavor but not too much as to jeopardize the integrity of the cookie.
Maple Almond Cookies
1/8 cup maple sugar
1 cup sugar
1/2 cup coconut oil
1/2 cup butter
1/4 cup maple syrup
3 tablespoons vanilla extract
2 1/2 cups flour
1/2 cup almond meal
3/4 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup almond slices
1/2 cup sugar
Preheat oven to 350 degrees.
Cream the sugars with the coconut oil and butter. beat in 1 egg at a time followed by the syrup and the vanilla, add remaining ingredients except for the almond slices extra sugar and mix until well incorporated.
Roll dough into 1 inch balls then roll in sugar, place on cookie sheet and press gently down in the center to make an indent, add 3-5 pieces of almond to the center indent.
bake 9-12 minutes or until golden, makes about 4 dozen crunchy little bite sized cookies.
My lovie wanted chocolate so I looked at a couple of different no bake recipes to get the general idea and kinda made up my own from there.
No-Bake Chocolate Coconut Maple Cookies
2/3 cup Maple Syrup
Slightly less than 1/4 cup Coconut Oil
3 1/2 tablespoons unsweetened Cacao Powder
1/2 teaspoon Cinnamon
1 1/4 cup Rolled Oats
1/2 cup and 1 tablespoon Peanut Butter
1 teaspoon Vanilla Extract
In a sauce pan add maple syrup, coconut oil, cacao and cinnamon. Bring to a boil then stir constantly for 3 minutes. Remove from heat and mix in peanut butter, oats and vanilla. Add spoonful’s to cookie sheet and refrigerate for 30 minutes before consuming.